Back to the happy days when we had cheap supermarket briquettes and bottles of lighting fluid. In the back garden with my dad trying to get a fire going so we could nuke the outside of some sausages quick enough to keep the insides still marginally frozen. The smell of some petroleum-based sausages still makes me smile to this day. It wasn’t all bad, we didn’t bbq all that much due to our inclement weather and regular liquid sunshine. When we did there was always a few nuggets of brilliance. This was part of what got me into cooking in general.

 

I’m not sure if I will ever be a pit master. I did start my own journey when we bought our first home. Cheap £30 kettle from Asda which I eventually managed to cook a 4kg brisket on. Burnt, Acrid smoky flavour, but it was floppy juicy, and I thought I knocked it out the park. From then on, we moved to a Weber Kettle, then a Pro Q smoker. All I can say is these were a gateway. Since then, I have had Planchas, Pellet Grills, Gas Grills, Kamados, Pizza Ovens and even a few own fabricated cages and asado. Nothing comes close to firing up a grill and just cooking outside.

 

My set up is split in 2 with the side of the house pretty much a lean to kitchen. TV, Fridge, Freezer, Fryers, Bain Marie and a few grills. Covered from the Scottish weather (which is an absolute must) and a few grills just outside. Right at the back door I have the cage and a Joe Jr for when I don’t want to be running round in the rain. Plenty of space for electricity etc too, means we can cook, fry & smoke, keeping all the smells and mess out the house.

 

Scottish, Tasty, BBQ.

 

Steak for me, always miles better with that charcoal flavour. From dirty direct on the coals to a more refined smoked Picanha. Reverse seared thick ribeye to a lovely, rare fillet. Many other dishes improve with BBQ, but I think steak is elevated the most.

I had tried a few brands of charcoal over the years and initially not knowing any better I thought they were all the same. I found some Big K reduced at the end of the season at a local supermarket and bought a few bags. The consistency of the cooks, ease to light, subtle smoke and minimal ash deposits even make clean up easy. After meeting Alex at the Smoke and Fire festival and spending time with him, hearing about the company and the values I knew there was no going back. Being asked to be an ambassador for Big K is humbling. So proud to be part of such an amazing team, I hope I do it justice.

 

I have been using Big K now for about 3-4 years. The range has improved with more choice, and the packaging has also got better. The comms/customer service has also been amazing from day 1 and I would recommend them and the range to anyone with a BBQ.

 

Don’t overcomplicate it. Everyone’s obsessed with thermometers, apps and gear. At its core, BBQ’s about learning how fire behaves and how it interacts with the food you are cooking. Get used to the feel of the heat, trust your senses and take your time. You’re going to burn a few things, that’s part of the fun - it can be a steep learning curve. And if you’re in the UK, get comfortable cooking in the rain, especially up north, it builds character. Also, wee bbq tip: Always cook more than you think you’ll need. Leftovers are a gift from the BBQ gods.